Waffles, Crepes and Pancakes (19 page)

Pancakes with Strawberries and Cream

Strawberries and cream, with a little maple syrup and a hint of mint – divine.

Serves 4

4 thin sweet pancakes about 18 cm / 7 inches across (
page 16
)

Filling

250 g / 9 oz small strawberries

125 ml / ¼ pint / generous ⅔ cup double (heavy) cream

2 tbsp maple syrup

4 mint leaves

1.
Preheat the oven to 200°C, Fan 185°C, 400°F, Gas 6.

2.
Quarter the strawberries (if using frozen, drain off any excess liquid). Pour the cream into a bowl and lightly whisk.

3.
Spread a little cream over each pancake. Scatter over the strawberry pieces and drizzle over some maple syrup. Put a mint leaf in the middle of each pancake.

4.
Roll the pancakes over the filling and lift into an ovenproof dish, arranging them in a single layer.

5.
Cover with foil and put into the hot oven. Cook for 15 minutes, remove the foil and cook for a further 5 minutes until cooked through.

Pancakes with Roasted Plums

There are a few steps to this recipe, with the plums being roasted beforehand. The filling will keep in the fridge for two days. In place of the plums, try roasted peaches or nectarine slices.

Serves 4

4 thin sweet pancakes about 18 cm / 7 inches across (
page 16
)

Filling

1 lime

10 ripe plums

1 tbsp melted butter

2 tbsp soft brown sugar

175 g / 6 oz soured cream

4 tbsp salted peanuts

1.
To roast the plums, preheat the oven to 200°C, Fan 185°C, 400°F, Gas 6.

2.
Finely grate the rind from half the lime, cut in half and squeeze out the juice. Cut around the plum stones (pits), twist and remove the stones (pits) with a sharp knife. Cut each piece in half again.

3.
Put the plum quarters into a small ovenproof dish, pour over the melted butter, lime rind and juice and sprinkle over the sugar.

4.
Put into the hot oven and cook for 15–20 minutes, turning once until cooked and beginning to brown. Chill until cold.

5.
To complete the dish, preheat the oven (as above). Spoon some of the cold plums onto each pancake. Add a blob of soured cream. Spoon over any syrup from the plums and scatter over the peanuts.

6.
Fold the pancakes over the filling and lift into an ovenproof dish, arranging them in a single layer.

7.
Put into the hot oven and cook for 15 minutes until piping hot and cooked through.

Meringue-topped Apricot Pancakes

Filled pancakes smothered in a soft meringue.

Serves 4

4 thin sweet pancakes about 18 cm / 7 inches across (
page 16
)

Filling

8 apricots

4 tbsp apricot conserve

4 tbsp natural yogurt

2 medium egg whites

3 tbsp icing sugar

Icing sugar, to dredge

1.
Preheat the oven to 190°C, Fan 175°C, 375°F, Gas 5.

2.
Cut the apricots in half, remove the stones (pits) and thinly slice.

3.
Spoon the conserve into a bowl, pour in the yogurt and mix thoroughly.

4.
Spread the yogurt mixture over the pancakes and scatter over the sliced apricots.

5.
Roll the pancakes over the filling and arrange next to each other in an ovenproof dish.

6.
In a grease-free bowl, whisk the egg whites until very stiff and fold in the icing sugar. Spoon and swirl the meringue over the pancakes.

7.
Put into the hot oven and cook for 20–25 minutes until golden and set. Dredge with icing sugar.

Pancakes with Dried Figs and Apricots

Sticky and chewy.

Serves 4

4 thin sweet pancakes about 18 cm / 7 inches across (
page 16
)

Filling

3 dried, ready-to-eat-figs or prunes

3 dried, ready-to-eat apricots

8 glacé cherries

1 eating apple

1 tsp ground allspice

2 tbsp soft brown sugar

175 g / 6 oz cottage cheese

1.
Preheat the oven to 200°C, Fan 185°C, 400°F, Gas 6.

2.
Finely chop the prunes, apricots and glacé cherries and put into a small bowl.

3.
Peel, core and finely chop the apple and stir into the dried fruit mixture.

4.
Stir in the ground allspice, brown sugar and cottage cheese and mix well.

5.
Spoon some of the fruit mixture over each pancake. Roll the pancakes over the filling and lift into an ovenproof dish, arranging them in a single layer.

6.
Cover with foil and put into the hot oven. Cook for 15–20 minutes, remove the foil and cook for a further 5 minutes until golden brown, hot and cooked through.

Chocolate, Ginger and Hazelnut Pancake Rolls

Delicious hot or cold. When cold cut into thin slices. Not for the fainthearted.

Serves 4–8

8 thin sweet pancakes about 10 cm / 4 inches across (
page 16
)

Filling

8 ginger biscuits (cookies)

100 g / 3½ oz 70% plain chocolate

100 g / 3½ oz chopped, toasted hazelnuts

2 tbsp rum, or orange juice

2–3 tbsp milk

Cocoa powder, to dust

1.
Preheat the oven to 200°C, Fan 185°C, 400°F, Gas 6.

2.
Put the biscuits (cookies) into a food (freezer) bag and tap with a rolling pin until finely crushed.

3.
Break the chocolate into a microwave-proof bowl and heat on a low power setting for a few seconds until melted, or on the hob over a pan of hot water, but don’t let the base of the bowl sit in the water.

4.
Tip the crushed biscuits (cookies) into the bowl of melted chocolate and stir in the chopped hazelnuts and the rum or orange juice. Mix thoroughly and stir in a little milk to give a spreading consistency.

5.
Spoon and spread a little of the mixture over each pancake. Roll the pancakes over the filling and lift into an ovenproof dish, arranging them in a single layer.

6.
Cover with foil and put into the hot oven. Cook for 8 minutes, remove the foil and cook for a further 2–3 minutes until piping hot. Dust with cocoa powder.

Apple, Walnut and Honey Parcels

Very, very rich and sticky. If you are making the pancakes from scratch for this recipe, don’t let them colour too much. Serve with yogurt.

Serves 4

4 thin sweet pancakes about 18 cm / 7 inches across (
page 16
)

Filling

2 small eating apples

2 tsp lemon juice 10

walnut halves

4 tbsp clear honey

1 tsp ground cinnamon

2 tbsp melted butter

Icing sugar, to dredge

1.
Preheat the oven to 200°C, Fan 185°C, 400°F, Gas 6.

2.
Peel, core and grate the apples into a bowl. Stir in the lemon juice. Roughly chop the walnuts.

3.
Spoon the honey into the grated apple and mix in the cinnamon and chopped walnuts.

4.
Put a spoonful of the walnut mixture in the centre of each pancake. Fold two opposite sides into the centre and fold the other two sides over to make a parcel. Turn them over, seam-side down, and gently press to neaten the shape.

5.
Lift them onto a baking sheet and brush with the melted butter.

6.
Put into the hot oven and cook for 10–15 minutes until piping hot and cooked through. Cover with foil if they brown too much. Dredge with icing sugar as soon as they come out of the oven.

7

Toppings to Spoon, Drizzle or Spread

T
HIS CHAPTER
encourages you to spoon, drizzle and spread. In other words, try your hand at these ideal methods of decking out your waffles and pancakes.

There are plenty of snappy, snazzy ideas. Some of these toppings are old favourites, others combine flavours in a more contemporary way. All are quick and simple to make, and well worth a go.

Spicy Curry

Serves 4, can be halved or doubled

•
In a saucepan, fry 450 g / 1 lb / 4 cups lean minced beef, chicken or lamb in a little oil with 1 finely chopped onion and 1 finely chopped carrot. Cook for 8 minutes. Stir in 1–3 tsp medium-hot curry paste (choose your favourite), 1 tsp garlic purée, 1 red (bell) pepper, halved, stalk and seeds removed, and finely chopped, 400 g / 14 oz can of chopped tomatoes, 300 ml / ½ pint / 1¼ cups vegetable stock, freshly milled salt and black pepper. Bring just to the boil, reduce the heat and cook for 35 minutes until piping hot and cooked through. Stir in 2 tbsp chopped parsley just before serving.